Sweet Chilli & Soy Salmon is a healthy, quick dinner that’s full of flavour. Easy, fast, and super tasty as well as full of healthy greens, it’s one of my all-time favourite week-night dinners!
Oven Baked Salmon
The sweet chilli and soy sauce is so simple to make – simply whisk together the sweet chilli sauce, soy sauce and ginger. There is no need for any extra salt and pepper.
Then place the salmon fillets in a small roasting tin or casserole dish. Pour the sauce over the salmon, cover and bake in the oven, flipping the salmon at the halfway mark. The salmon soaks up so much flavour and the sauce cooks into a dreamy, rich glaze – perfect for pouring over rice!
I like to serve this Sweet Chilli & Soy Salmon with fluffy rice, but it also works great with your favourite noodles, or even cauliflower rice.
Sweet Chilli & Soy Marinade
The marinade calls for some simple ingredients – sweet chilli sauce, diced ginger and soy sauce. Fresh ginger is best, but I have also used jarred ginger (like this Lazy Ginger) which works fine and is pretty handy to keep in the fridge. You can also freeze a whole piece of ginger then cut, peel and grate what you need straight from frozen!
I like a mix of dark and light soy sauce for this recipe, but you can also use all-purpose soy sauce (typically labelled as just ‘soy sauce’ and not ‘light’ or ‘dark’). If you’re not sure what I’m talking about then this is a great guide to different types of soy sauce and how to use them.
Stir Fry Vegetables
I like to use a mix of tenderstem broccoli and green beans as the main ingredients for my stir fry vegetables. You can also use regular broccoli, mangetout, sugar-snap peas or even baby corn or sliced peppers.
I love adding edamame beans to my stir fry – I keep a handy bag of frozen beans to hand and they don’t require defrosting – you can add them straight to the pan from frozen! If you don’t like or have edamame then feel free to use frozen peas instead or simply omit them.
To make this meal even easier you can substitute a bag of pre-mixed stir fry veggies, easily available in the fresh section of the supermarket.
I hope you like this recipe as much as I do! Please leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
Sweet Chilli & Soy Salmon with Stir Fry Vegetables
- Oven safe baking dish
- 2 boneless salmon fillets roughly 120 grams each
- 2 tbsp light soy sauce You can substitute all purpose soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp sweet chilli sauce
- 1/2 tbsp finely diced or grated ginger
For the Stir Fry Greens
- 200 grams stir fry greens I like a mix of tenderstem broccoli and green beans
- 1 carrot, julienned
- 1 red onion, thinly sliced
- ½ cup edamame beans or peas you can use frozen
- 1 garlic clove, finely diced
- 1 bunch spring onions, finely sliced and separated into white and green parts
- 1 tbsp sesame oil or sub vegetable oil
- 1 small bunch fresh coriander leaves (about 10 leaves) optional
- Preheat your oven to 200oc/fan 180oc/gas 6
- Lightly grease a baking dish and place your salmon fillets inside.
- Mix the soy sauce, sweet chilli and ginger together and pour over the salmon.
- Cover with a lid or some baking foil and bake in the oven for 20 minutes, turning the salmon halfway through cooking.
- To cook your stir fry vegetables, heat the oil in a wok or large frying pan over a medium to high heat, then add the broccoli and green beans.
- Tossing frequently, cook the greens for about 4-5 minutes before adding the garlic, red onion, white parts of the spring onion and edamame beans or peas. Cook for 3 minutes.
- Add the carrot and coriander, if using, and continue cooking for another 2-3 minutes until all the vegetables are cooked al-dente.
- Split the stir fried vegetables over 2 plates and top each with a salmon fillet. Drizzle over the sauce and garnish with the finely sliced green parts of the spring onions. Serve with your choice of rice or noodles.